Go Back
- 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 carrots, sliced - 3 potatoes, diced - 2 cups beef broth - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon tomato paste - 2 teaspoons Worcestershire sauce - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 bay leaf - Fresh parsley for garnish The beef is the star of this stew. I use chuck because it’s tender and flavorful. The vegetables bring color and nutrition. Onions and garlic add depth to the taste. Broth and seasonings are key for flavor. Beef broth makes the stew rich. The Worcestershire sauce adds a savory kick. Thyme and rosemary give it a warm, earthy aroma. - Additional spices - Garnishes You can add a pinch of paprika for warmth or a dash of hot sauce for heat. Fresh herbs like thyme or rosemary can also enhance the flavor. Garnishing with fresh parsley adds a pop of color and freshness. You can also serve with crusty bread for soaking up the rich broth. - Dutch oven - Cooking utensils A Dutch oven is best for this stew. It can handle high heat and keeps the stew warm. Use basic utensils like a wooden spoon for stirring and a knife for chopping. Having the right tools makes cooking easier. A good cutting board helps with prep. Enjoy the process and make it fun! {{ingredient_image_1}} Start by gathering your ingredients. You’ll need: - 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 carrots, sliced - 3 potatoes, diced - 2 cups beef broth - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon tomato paste - 2 teaspoons Worcestershire sauce - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 bay leaf - Fresh parsley for garnish Next, set up your cooking space. A large Dutch oven works best for this stew. Make sure you have a sturdy cutting board and sharp knife ready. Keep a spoon and measuring cups nearby for easy use. Heat the olive oil in the Dutch oven over medium-high heat. You want it hot but not smoking. Season the beef cubes with salt and pepper. Add the beef in batches. Brown each batch for about 5 to 7 minutes. This step adds rich flavor. Once browned, move the beef to a plate and keep it warm. In the same pot, add the chopped onion and minced garlic. Sauté them for 3 to 4 minutes. The onion should look soft and clear. Next, stir in the tomato paste and cook for 1 more minute. This thickens the stew and adds depth. Now, add the diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring this mixture to a boil. Return the browned beef to the pot. Lower the heat to medium-low. Cover the pot and let it simmer for 1 hour. After 1 hour, gently stir in the sliced carrots and diced potatoes. Cover it again and keep simmering for another 30 to 45 minutes. You’ll know it’s done when the beef is tender and the veggies are cooked through. Remove the bay leaf. Taste the stew, adjusting the salt and pepper if needed. Serve hot, garnished with fresh parsley. Enjoy your hearty comfort in a bowl! To enhance flavors in your Pioneer Beef Stew, try these simple tips: - Brown the beef well: This step adds depth and richness to the stew. Use high heat and don’t crowd the pan. Brown in batches if needed. - Build layers of flavor: After browning the beef, sauté the onions and garlic until soft. This step brings out their natural sweetness. - Use fresh herbs: If possible, use fresh thyme and rosemary instead of dried. They can boost the taste greatly. Common mistakes to avoid include: - Skipping the browning step: This can lead to a stew that lacks depth. - Not tasting as you go: Always taste the stew before serving. Adjust salt and pepper for the best flavor. For presentation, ladle the stew into deep bowls. - Garnish with fresh parsley: This adds a pop of color and freshness. - Serve with crusty bread: It’s perfect for soaking up the rich broth. Pair your stew with: - A simple green salad: A light salad balances the hearty stew. - A glass of red wine: It complements the flavors of the beef well. To save time when making Pioneer Beef Stew, consider these strategies: - Make-ahead options: Prepare the stew a day before. The flavors deepen overnight. - Quick prep methods: Chop vegetables while the beef browns. This keeps things moving smoothly. Using these tips can help you create a delicious stew with ease. Enjoy cooking! Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck, as it becomes melt-in-your-mouth delicious during slow cooking. Layering Flavors: Browning the beef and sautéing the onions and garlic first builds a rich base for the stew, enhancing the overall taste. Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for added flavor and texture. Make Ahead: This stew tastes even better the next day, so consider making it in advance and reheating before serving. {{image_2}} Alternative proteins If you want to switch up the beef, try using chicken or turkey. These meats cook faster. You can also use firm tofu for a vegetarian option. Just make sure to adjust cooking times to keep the dish tender and tasty. Vegetable swaps Feel free to mix in different vegetables. Sweet potatoes add a nice sweetness. Green beans or peas can bring a pop of color. You can also use parsnips or turnips for a unique flavor twist. Just remember to cut them to a similar size for even cooking. Slow cooker adaptation For a slow cooker, brown the meat first. Then, add all ingredients into the slow cooker. Set it on low for eight hours or high for four hours. This makes the meat so tender, and the flavors blend well. Instant pot version Using an Instant Pot can save you time. Brown the beef using the sauté function. Then, add all other ingredients. Seal the lid and cook on high pressure for 35 minutes. Let it naturally release pressure for 10 minutes for the best results. Different herbs and spices You can change the flavor by adding herbs. Try using oregano for a Mediterranean twist or cumin for a warm, earthy taste. Fresh herbs like basil or cilantro can brighten the stew. Incorporating regional ingredients To give it a local touch, add ingredients from your area. For example, if you live near the coast, toss in some seafood like shrimp. In the Southwest, adding corn and black beans can give your stew a unique flair. Each region has flavors that can make this dish special. To keep your Pioneer Beef Stew fresh, store it in the fridge. It stays good for about 3 to 4 days. Use airtight containers to prevent leaks and keep it tasty. Glass or plastic containers both work well. Make sure to let the stew cool before sealing it. This helps avoid extra moisture inside the container. You can freeze Pioneer Beef Stew for longer storage. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container, as the stew will expand when frozen. It’s best to freeze it within two hours of cooking. Label each container with the date. To thaw, move the stew from the freezer to the fridge. Let it sit for 8 to 12 hours before reheating. When reheating your stew, you have a few choices. The best method is to use the stove. Pour the stew into a pot and heat on low. Stir often until it’s hot. You can also use the microwave. Place the stew in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between. This helps heat it evenly. Avoid boiling to keep the meat and veggies tender. Pioneer Beef Stew is a classic dish that warms your heart. It comes from early American settlers. They needed filling meals for long days. This stew uses simple ingredients like beef, vegetables, and broth. It celebrates hearty, rustic flavors. You can enjoy this dish on cold days or family gatherings. Yes, you can make Pioneer Beef Stew ahead of time. It actually tastes better the next day. To prep in advance, cook the stew fully. Let it cool, then store it in the fridge. Use airtight containers for best results. You can also freeze it for later. Just remember to thaw it overnight before reheating. Pioneer Beef Stew pairs well with many sides. Here are some tasty options: - Crusty bread for dipping - Mashed potatoes for creaminess - A green salad for freshness - Rice to soak up the broth Choose one or more of these sides to make your meal even better. Pioneer Beef Stew lasts about 3 to 4 days in the fridge. Keep it in a sealed container to stay fresh. If you notice any off smells or colors, it’s best to throw it out. Always reheat it until it’s steaming hot to enjoy safely. Pioneer Beef Stew combines beef, fresh veggies, and rich broth to create warmth. You now know how to set up, cook, and serve this tasty dish. Remember the tips for perfecting your stew, and feel free to try different flavors. Storing and reheating is easy, so enjoy it later! Whether you stick to the classic recipe or explore variations, it's a win. Try it today and share your delicious results!

Pioneer Beef Stew

A hearty and flavorful beef stew perfect for cold days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 cups beef broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 leaf bay leaf
  • for garnish fresh parsley

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Season the beef cubes with salt and pepper, then add them to the pot in batches. Brown the beef on all sides, about 5-7 minutes per batch, and remove the browned beef to a plate.
  • In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  • Stir in the tomato paste and cook for another minute until it’s well incorporated.
  • Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring the mixture to a boil.
  • Return the browned beef to the pot, then lower the heat to medium-low. Cover and let it simmer for about 1 hour.
  • After 1 hour, add the sliced carrots and diced potatoes to the stew. Stir well and continue to simmer, covered, for an additional 30-45 minutes, or until the beef is tender and the vegetables are cooked through.
  • Remove the bay leaf, and taste the stew. Adjust salt and pepper if necessary.
  • Serve hot, garnished with fresh parsley.

Notes

Ladle the stew into deep bowls and sprinkle with chopped parsley for a touch of color. Serve with crusty bread on the side to soak up the hearty broth.
Keyword beef stew, comfort food, hearty